- General Comments that relate to this Inspection
Final cooking temperature of meat products are being monitored and recorded. Temperatures checked ok on temperature log.Cooling temperatures are noe being monitoring and recorded on cooling logs. Just make adjustment to monitor and record temperature at 2 hours of cooling to verify cooilng to 70 F or below at 2 hour timeframe. Two pans of cooked steak noted with today's date marking that were actually cooked two days before. Ensure that dates marked are the day when product was actually cooked for date tracking to ensure foods are not used more than 7 days after cooked or prepared.
- General Comments that relate to this Inspection
The items noted on the routine inspection conducted on 8/19/2015 have been corrected. Dish mnachine part has been obtained and installed. Dish machine thermometers checked at 150 F on wash and 180 on sanitization rinse.
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8/24/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
One pan of grilled chicken on hot food table and other pan oif grilled chicken breast in hot holding cabinet checked at 115 F to 120 F; chicken was cooked less than one hour before and final cooking temeprature was not recorded; chicken did not appear to have been cooked to 165 F; both pans were taken to oven to finish cooking and were checked at 170 F and above after. Ensure to take final cooking temperatures of foods to verify that minimum cooking temperatures are met.
- [1] Non-food contact surfaces of equipment and utensils clean
Noted dirt build-up on service counter under drink dispensers and refrigerators; clean counter more frequenlty to keep clean.
- [5] Necessary toxic items properly stored; labeled; used
Tub of quat sanitizer for sanitization of tableware and utensils checked high at over 400 ppm. Concentration adjusted to 300 ppm. Check sanitizer concentration when set up to keep between 200 and 400 ppm.
- General Comments that relate to this Inspection
Pan of chicken at 62 F and and pan of yams at 102 F covered with plasticANd one pan and cooling less than one hour. Cool foods uncovered and in sinlgle layer for faster cooling; monitor temperatures during cooling to verify that foods are cooled within required time frames. Meat walk-in ncooler at 37 F. Vegetable walk-in cooler at 36 F.Walk-in freezer at 0 F.Quat sanitizer from dispenser at 3-compartment sink checked at 300 ppm concentration.Noted hand sinks stocked and functional.Noted facility to be kept very clean.Employee glove use policy is in place to prevent bare hand conctact with ready to eat foods.Facility has 6 addtional CFPM's; five passed exam on first attempt. One CFPM has re-test scheduled; facility has a ANSI accredited training program.
- General Comments that relate to this Inspection
Refrigerators checked at proper ambirent temperatures.Noted all hand sinks stocked and functional.Noted facility to be kept very clean.Ham 32 F; tuna salad 36 F in refrigerated chef base unit.Ham 32 F; roast beef 32 F; tuna salad 29 F in refrigerated well in sandwich station.Soup 175 F in hot well.Dish machine is not reaching required temperature for sanitization; tableware and utensils are being sanitized by immersion in sanitizer after being run through dish machine; part is on order to fix machine; will continue sanitizing in quat sanitizing solution until part is installed.Employee glove use policy is in palce to prevent bare hand contact with ready to eat foods.Facility has two additional CFPM's both passed exam on first attempt. List of CFPM names was provided.
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8/19/2015 | Routine Inspection 1st | 89 |
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Beef pattie 162 F on steam table; Sliced tomatoes 37 F; Sliced ham 37 F in grill station.Tuna pattie 142 F in hot holding cabinet.Sliced beef 39 F; tuna salad 32 F; grilled chicken 43 F in sandwich prep station.Silced boiled eggs 41 F; cubed turkey breast 39 F in salad prep station.Noted all hand sinks stocked.Temperature logs filled out daily.Dish washer observed at 160 F on wash and 180 F on final rinse for sanitization.Ensure to clean counter under drink dispenser and clean chef base under griddle and grill on regular scheduled basis to keep surfaces clean; otherwise; facility and equipment noted very clean in general.Employee health policy is in place.
- General Comments that relate to this Inspection
Walk-in coolers at 34 F. Walk-in freezer at -10 F.Noted hand sinks stocked.Temperatures checked in walk-in cooler: pan of pasta 38 F; pan of chopped turkey breast 49 F; had been prepared from cold a short time before; pan of grilled chicken breast 60 F to 70 F; cooked today and cooling for two hours.Temperature logs filled out daily.Facility and equipment noted very clean in general.Employee health policy is in place.
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7/25/2014 | Routine Inspection 1st | 100 |
- SECTION XVI: GENERAL COMMENTS
Booster heater system for during machine has been replaced. Thermometers on dish machine reading 166 F on wash and 182 F on final rinse for sanitization. Temperatures being recorded on log twice daily.
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7/9/2013 | Routine Reinspection 2nd | 100 |
- General Comments that relate to this Inspection
Some parts were replaced on dish machine since the previous inspection but pilot still goes off at thimes. Manager has procedure in place to monitor temperature and when temperature drops below 180 F; dishware and utensils are sanitzed in tub in sanitizing solution until temperature comes back to 180 F. At this time; temperature observed at 170 F and tub with sanitizer available at dish machiine.This procedure is temporary until dish machine is replaced or retroffited for either high temperature sanitization at 180 F or low temperature/chemical sanitization.Temperature of grilled chicken in one 1/6 size pan at 60 F to 115 F on cold sandwich prep station; pan was removed to cool to 40 F in walk-in cooler . Ensure that foods are first cooled to 40 F following proper cooling procedures before being placed in prep station.
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6/13/2013 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish machine temperatures observed at 150 F for wash and 160 F for final rinse and dropped to 145 F while observing thermometer. The final rinse temperature had been recorded at 180 F on log; temperature going down due to pilot that went off. Parts for dish machine are on order and expects to have fixed within one week. Dish machine will be observed closely as to ensure it mainatins 180 F on final rinse and that pilot stays on; and if not; utensils will be sanitized in 3-compartment sink.
- General Comments that relate to this Inspection
Grilled chicken breast 195 F; beef pattie 148 F; shepperd pie 186 F on steam tables.Ham 33 F; sliced cheese 33 F; sliced roast beef 41 F to 45 F on refrigrated unit in sandwich station.Mixed cut lettuce bowl 45 F; grilled salmon 53 F on salad bar. Salmon was cooling after being cooked shortly before. These food items are used in less than 4 hours.Noted all hand sinks stocked and functional.Temperature logs kept daily for hot and cold holding equipment and food product temperatures.Reviewed with manager employee illness symptoms that require exclusion and time periods before allowed to return to work. Employee training to be done on ilness symptoms/exclusion requirement.Facility noted to be kept clean in all areas.
- SECTION XVI: GENERAL COMMENTS
Walk-in cooler and walk-in Freezer at proper temperatures.Water melon at 42 F while being cut on prep table and placed in walk-in cooler within short time afterward.Large pork cuts being cooled for about 2 hours in walk-in at temperatures between 62 F and 78 F; pork broken down into small pieces for faster cooling. Do monitoring of cooling to ensure cooling within required time frames; from 140 F to 40 F within 6 hours and from 140 F to 70 F within first 2 hours of cooling.Noted all hand sinks stocked and functional.Reviewed with manager employee illness symptoms that require exclusion and time periods before allowed to return to work. Employee training to be done on ilness symptoms/exclusion requirement.Facility noted to be kept clean in all areas.
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6/6/2013 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 9-25-12) have been corrected.
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10/1/2012 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dish machine not sanitizing at the time of inspection. Ran several racks through and tested 144F and 133F. Repair so that the rinse temperature is at least 162F at the dish. Corrected on-site. Retested and observed 162F at the dish after repair.
- [1] Installed; maintained
The newly installed single compartment pot sink (installed during remodel) is currently drained directly to the sewer system. Food and utensil washing sinks must drain indirect to the sewer system via a floor sink. Cut the drain line; cap and reinstall through the wall to the floor sink. Until the sink is replumbed; discontinue using the sink for pot washing and/or food prep.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at one of the front line hand sinks. Stock with soap and towels at all times during operation. Corrected on-site.
- General Comments that relate to this Inspection
OBSERVATIONS & REQUIREMENTS:- Ensure that cans which are dented on the seams; rusted or bulging are rejected or discarded.- Temperatures observed were at or near that required by regulation (walk-in 35F; 32F; walk-in freezer -4).- Observed excellent product rotation and personal hygiene.- Wipe down sanitizer water tested 400ppm with test strips available.
- General Comments that relate to this Inspection
OBSERVATIONS AND REQUIREMENTS:- All temperatures observed were at or near that required by regulation (tuna 48F; chicken 35F; roast beef 30F; chili 159F; baked potato soup 162F; 168F; display reach-ins 43F; 32F; reach-in 36F; asian pork bowl 175F; chicken wings 195F; sausage 180F; chicken 180F; pasta 135-140F).- Install thermometers in the bottom of the newly installed cold wells at the island deli bar.- Observed good personal hygiene in conjunction with glove use.
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9/25/2012 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS AND RECOMMENDATIONS:- The temperature log for the flight line dish machine should include a corrective action line item for those final rinse temperatures that do not hit the 180F minimum requirement for proper sanitation. The machine was working properly at the time of inspection (observed 190F final rinse temperature at the jacket thermometer).- All ambient refrigeration temperatures observed were at or near regulation (walk-in 38F; 34F; freezer -2F).- All fixtures operational. Hand sinks operational and stocked. All product observed was labeled and stored properly.- For future reference; a copy of the BBQ guidlines was given to the operator at the time of inspection. There was no BBQ in operation during the time of inspection however after briefly discussing this; it appears the BBQ activities are being done in accordance with the requirements of the WCHD guidelines.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.OBSERVATIONS & RECOMMENDATIONS:- All temperatures observed were at or near regulation (clam chowder 170F; oatmeal 173F; cream of wheat 169F; cut cantelope 39F; reach-ins 42F; 32F).- Sanitizer bucket water tested 200ppm quat.- All hand sinks observed were functional and stocked.- Facility was clean and well organized.PROPOSED DELI AREA:- A hand washning sink is not located in the immediate vicinity. Install a NSF listed hand sink with hot and cold water supplied under adequate pressure. Drain to the floor sink (existing). A supply of soap and towels must be provided at the hand washing station. - If freeze top units are installed; an undercounter makeup refrigeration unit must be provided/installed in the immediate vicinity as these freeze tops would most likely not have adequate supply and are designed to hold a small amount of product at one time. Alternatively; drop in bin type refrigeration units may be installed negating the need for any undercounter makeup refrigeration.***PLEASE BE ADVISED ANY DEMOLITION OR CONSTRUCTION ACTIVITIES (ESPECIALLY PLUMBING OR ELECTRICAL WORK) MAY REQUIRE PLANS BE SUBMITTED IN ADVANCE TO THE CITY OF RENO BUILDING DEPARTMENT. RENO BUILDING DEPARTMENT MAY BE CONTACTED AT 334-2063***
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8/12/2011 | Routine Inspection 1st | 100 |
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
- Paper towel dispenser at hand sink (east side of hot line) not operational; repair or replace.- No soap at the hand sink in the catering room. Stock.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
- General Comments that relate to this Inspection
NOTES/OBSERVATIONS/RECOMMENDATIONS:- Sanitizer bucket tested 100ppm quat. 200ppm is required per regulation. Ensure that water is changed often and pre-mix is adjusted correctly to 200ppm quatenary ammonia or per manufacturer's labeled instructions.- Temperatures observed = Clam chowder 162F; 153F; country gravy 141F; oatmeal 174F; cream of wheat 154F; hot held enchiladas 164F; walk in ambient 38F; hashbrowns 112F (made ~ 6:30AM; to be used on the line as needed and ending at ~ 9:30; leftovers were discarded). Ensure that hot held items are 140F or hotter.- Hot hold pre-made items (onions; mushrooms) for the hour or so prior to service rather than attempting to cool and then reheat in the same hour. The less time that food is in the danger zone (between 40F and 140F) the better.- Shell eggs should be in a stainless steel container when possible to help with cooling rather than plastic which insulates the eggs from the cooling ice. Bury the container in the ice as much as possible so that ice is not only on the bottom but also surrounds the container for better cooling.- Drop fruit containers; especially cut mellons; cut greens and cut tomatoes into the ice for better cooling.- When recording temperatures on logs; record to the degree observed. Do not round as logs appear to be innacurate. The final rinse temperature on the dish machine must reach 180F prior to use and during use. Record this temperature at the start of shift or when cleaning or chaning out the machine water.- Logs are currently maintained on sanitation and temperatures and are orderly. Overall facility was very clean; neat and organized. All chemicals were labeled and properly stored. Observed good employee hygiene.
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9/3/2010 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection dated 7-28-09 have been corrected.
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7/31/2009 | Routine Reinspection 1st | 100 |
- [1] Original container; properly labeled
Observed a couple of bulk white powder (flour?) containers unlabeled in the dry storage room. Ensure that all white powders or other foods not easily identified by sight are clearly labeled to prevent misuse. (Corrected On-Site)
- [2] Food protected during storage; preparation; display; service; transportation
Operator using bin (non-handled) to scoop dry bulk foods - Use a food grade scoop with a handle so that you minimize unnecessary operator hand contact with the food. (Corrected On-Site)
- [2] Potentially hazardous food properly thawed
Observed operator thawing bagged frozen chicken under cold running water. This is the proper way to thaw however the chicken must be removed from the bag so that the water has an opportunity to was off any outside contamination/bacterial growth and in order to help maintain a more consistent thaw temperature throughout the product. (Corrected On-Site)
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Repair; replace; remove or find an alternate use for the empty non-working 2-door reach-in cooler.
- General Comments that relate to this Inspection
NOTES:1) The flight line dish washing machine final rinse cycle is currently disabled due to a leaking pump. Operator has set up an appropriate quatenary bin sanitizing and air dry step until the machine can be repaired. A necessary part to repair the machine is currently on order. This is day one of the break down. The wash and rinse cycle of the machine is working properly. This item must be corrected by Friday 7-31-09.
- General Comments that relate to this Inspection
No violations observed at the time of inspectionNOTES:1) Please ensure that commercially pre-packaged hot dogs are initially cooked to a minimum of 165F for 15 seconds prior to hot holding at 140F or higher.
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7/28/2009 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
Notes:All violations from previous inspection on 07/28/08 have been corrected. Thank you.Observed:Signage on back door informing vendors to keep door shut to support kitchen area. Observed date marking being utilized on all food stored in walk in reefer. Observed country gravy properly cooling in back kitchen. Discussed with operator to monitor cooling and to bring down all cooling food from final cook temp. to 70 F w/in two hours. All chemicals properly labeled. All food stored properly. All automatic handsinks properly dispensing water for min. of 15-20 seconds.Facility is clean and organized.
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7/31/2008 | Routine Reinspection 1st | 100 |
- [5] Source sound condition; no spoilage
010) All food must be kept free of spoilage and/or contamination.Observed one container of Ricotta cheese dated June 22; 2008 with mold inside of cheese. Observed one hotel pan of cut cheeses with mold inside container. Observed one container od cottage cheese with expired date 07/24/08. * Food was voluntarily discarded.
- [1] Original container; properly labeled
Observed dry goods ex: different type of salts stored in containers not labeled. Label all dry goods to prevent misuse.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed chili being improperly cooling in walk-in reefer. Chili recorded @ 124 F in walk-in reefer. Walk-in reefer is for cold holding only; not intended for cooling foods. Reviewed with operator to cool chili uncovered and use ice wand to stir chili. * Corrected on site. Recorded temp. of raw chicken in same walk-in @ 37.9 F. * Corrected on site; chilli removed from walkin reefer; uncovered and stirred with ice wand. Chili will be temped for a min. temp. of 70 F before placing in walk-in.
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.Discussed with operator to provide tongs for customers to self serv bread from bags to prevent possible cross contamination from bare hand contact.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed ice machine with mold buildup. Clean ice machine on a routine basis to prevent mold buildup. Wash; rinse and sanitize dishwasher after removing ice.
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed light switch in pizza storage room with food debris buildup.
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils. Store all utensils with handles facing the same direction to avoid cross contamination. Observed handles to clean silverware in catering room improperly stored. Observed clean glasses in dishwashing room stored improperly.
- [1] Installed; maintained
290) Self-metering faucets must provide a flow of water for a least 15 seconds without the need to reactivate the faucet.Observed handsinks in both male and female employees restroom not running for min. 15 seconds.
- [4] Number; convenient; accessible; designed; installed
300) All hand washing sinks must remain unobstructed and accessible during operation to ensure proper hand washing.Observed handsink in dishwashing room blocked by door. Observed handwashing sink next to exhibition cooking line not being utilized as a designated handsink area. Discussed with operator to mark which handsinks to be used for handwashing only and which sinks will be used as prep sink. Properly stock all handwashing sinks with liquid soap; hot and cold running water and single service paper towels.Investigate low water pressure at handsink next to back door of facility.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Clean floor in pizza storage room. Observed dirty.
- [5] Necessary toxic items properly stored; labeled; used
400) Store all toxic items away from food; food preparation areas; and food contact surfaces; including dishware.Observed 4 spray bottles stored above clean equipment in dishwashing room. * Corrected on site.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Organize and remove unnecessary articles in mop room.
- General Comments that relate to this Inspection
Notes:All handsinks properly stocked. All cold holding units properly cold holding at 32-38 F. Nothing observed cooking at time of inspection.Label plastic containers for expired dairy products to be picked up by Model Dairy in walk-in reefer to prevent misuse. All food properly stored.Reviewed with operator employee sick policy.
- General Comments that relate to this Inspection
Notes:Provide a screen door or an air curtain to back kitchen to prevent vermin entrance if door is to remain open during operating hours.Thermometers present in all cold holding units. All use by dates current.Provide chemical test kits for dishwashing room and at 3 compartment sink. Chemical test kit is kept in manager's office. Quat sanitizer recorded @ 200 ppm at dishwasher. Dumpster area clean.
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7/29/2008 | Routine Inspection 1st | 72 |
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